Last year I had an absolutely amazing Bouillabaisse at L'Epuisette just outside of Marseille and ever since I've been trying to re-create a similar flavor at home.
Fortunately I live in Sydney (Australia) and we have an abundance of quality seafood with some very similar species to the Mediterranean being readily available.
One of the key ingredients in the L'Epuisette Bouillabaisse is Roasted Lobster Shell Powder. I have not been able to find any commercial variants of this but figured it can't be too difficult to make???
Does anybody have any experience doing this? I was simply going to head down to the Fish Markets on the weekend and get some empty cooked lobster shells, wash them out, dry roast them in the oven for 10-20mins and then bash them up in a Mortar and Pestle.
Is there any other process that I'm missing out on here or any advice from people who have tried to make this before?